Best Piccalilli Recipes

PICCALILLI

Steps:

• Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
• In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
• Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
• In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

EASY PICCALILLI

Steps:

• Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
• Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
• Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.

UNCLE D'S SWEET PICCALILLI (GREEN TOMATO RELISH)

Steps:

• Combine vinegar, sugar, salt, mustard seed, and basil in a large pot; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes. Stir green tomatoes, red bell peppers, red onion, and Granny Smith apples into vinegar mixture; boil vigorously, stirring occasionally, until vegetables have softened and relish flavors have blended, 15 to 20 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

PICCALILLI

Steps:

• Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
• Sprinkle them with the 1/4 cup salt.
• Cover and let stand overnight.
• Next day.
• Cover with cold water and drain.
• Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
• Bring to the boiling point and cook slowly 15 minutes.
• Pack in pint jars.
• And process in boiling water bath to seal.

PICCALILLI OR GREEN TOMATO RELISH

Steps:

• 1. Prepare all the veggies by washing, coring, deseeding and chopping in the food processor to small chunks but not pureed. Place all veggies in a large bowl and sprinkle with the salt. Mix thoroughly and let stand for 3 to 4 hours.
• 2. Drain veggies, rinse and drain again thoroughly. Combine sugar, vinegar, horseradish and spices in a large saucepot. Simmer for 15 minutes. Add drained veggies and bring to a boil.
• 3. Pack relish into sterilized hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust two piece lids.
• 4. Process 10 minutes in a boiling water bath. Remove jars to cloth lined countertop, cover with towel, and leave until all are sealed.

PICCALILLI

Steps:

• In large glass bowl, combine all vegetables and salt. Cover and set aside at room temperature 3 hours. In colander, drain vegetables. Rinse quickly with cold water and drain very well.
• In large non-aluminum kettle, combine vegetables, vinegar, sugar, mustard seed, and cayenne. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, uncovered, 20 minutes, stirring occasionally.
• Meanwhile, sterilize 4 pint jars, lids, and bands according to manufacturer's directions. Divide Piccalilli among sterilized jars leaving 1/2-inch space at top of jar. Wipe rims of jars to remove any syrup and seal with lids and bands.
• Process jars in boiling water bath for 10 minutes. Remove jars from water bath, tighten lids immediately, and set aside to cool completely. Label jars and store in cool, dry place.

CHOW-CHOW - GREEN TOMATO RELISH OR PICCALILLI

Steps:

• 1. Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight.
• 2. Prepare the canner and jars. Add water to a canner with rack and heat to a boil; reduce heat and keep at a simmer. The water should be high enough to be at least 1 inch above the filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canner as needed. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
• 3. Drain the vegetables and rinse thoroughly.
• 4. In a large nonreactive kettle, bring the vinegar, brown sugar, and seeds and spices to a boil. Reduce heat to medium low and continue simmering for 5 minutes. Add the drained vegetables and bring back to a boil. Reduce heat to medium low and simmer for 10 minutes.
• 5. With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving about 1/4-inch headspace.
• 6. With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.
• 7. Check for seals (the middle of the caps should have made a popping sound while cooling and will stay depressed.

PICCALILLI (GREEN TOMATO CHUTNEY)

Steps:

• Wash, seed and quarter the peppers. Wash and quarter the tomatoes. Peel and quarter the onions.
• Pulse vegetables in batches in a food processor until they are cut to a small dice. (Or chop by hand into a quarter-inch dice).
• Drain off extra liquid. In a large kettle, mix vegetables and 1 1/2 cups of vinegar.
• Boil for 30 minutes, stirring often.
• Drain and discard liquid.
• Add remaining 1 1/2 cups vinegar, sugar and spices, and simmer for 3 minutes (or until desired consistency).
• Pour into hot sterilized half-pint jars, allowing for 1/2 inch headspace, and process in a boiling water bath for 5 minutes (up to 1,000 ft of altitude).

GREEN TOMATO RELISH - MOM'S BEST (PICCALILLI)

Steps:

• 1. Large non-aluminum stockpot combine the tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
• 2. Sterlize enough jars and lids to hold relish (12 one-pint or 6 quart size. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to the top. Screw on lids.
• 3. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary until tops of jars are covered by 2 inches of water. Bring water to a full boil then cover and process for 30 minutes.
• 4. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to one year.

MINI PORK PIES WITH PICCALILLI

Steps:

• Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that's long enough so the ends stick out a centimetre or two - use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.
• Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.
• Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don't throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely then eat with piccalilli, or your favourite pickle.

PICCALILLI

Steps:

• First you need to make a salt brine.
• In a bowl large enough to hold the water and all the vegetables, dissolve the salt in the water.
• Add all the vegetables and capers.
• Put a plate onto the vegetables to make sure they stayed submerged in the brine.
• Cover and keep in the fridge for 24 hours.
• Place the two vinegars, pickling spice and sugar into a large stainless steel pan.
• Bring to the boil, reduce the heat and cook for 15 minutes.
• Leave to cool.
• The next day: remove the brine and vegetables from the fridge, drain and rinse the vegetables well.
• Place the rinsed vegetables into a pan, cover with cold water.
• Bring to the boil then reduce the heat to a gentle simmer.
• Cook for 10 minutes, reduce the heat and simmer for ten minutes, drain and leave to one side.
• In another pan, melt the butter, add the flour and stir thoroughly.
• Cook gently for 5 minutes taking care not to burn the flour.
• Strain the spiced vinegar and slowly add to the butter and flour, cook for 2 - 3 minutes or until thickened.
• Add the turmeric, mustard powder and black pepper stir well.
• You should now have a brightly colored, thick sauce.
• Pour the thick sauce over the drained vegetables and stir well making sure all the vegetables are coated in the sauce.
• Pour into sterilized jars and seal.
• Keep for at least one week before opening (preferably longer but the temptation to try it may be too strong).
• Once opened the jars must be kept in the refrigerator, unopened the jars will keep for at least six months in a dark, cool place.

PICCALILLI (MUSTARD PICKLES)

Steps:

• Top and tail the cucumber, runner beans and zucchini.
• Cut the runner beans into 1/2 inch pieces and parboil for a few minutes.
• Remove, drain and let cool.
• Halve the cucumber lengthwise and scoop out the seeds with a spoon.
• Dice the flesh.
• Halve the zucchini lengthwise and cut into 1/2 inch pieces.
• Peel the onions and halve.
• Break the cauliflower into florets.
• Layer the vegetables in a ceramic or non-reactive bowl and sprinkle salt between layers.
• Pour about 3 1/2 litres of water over, cover and leave for a day.
• Next day, drain the vegetables and rinse well under running water to remove all the salt.
• Drain well.
• In a large saucepan mix the sugar, mustard powder, ginger and garlic with 1100 ml of the vinegar.
• Add the vegetables, bring to the boil and simmer until the vegetables are just done, but still crisp- about 20 minutes.
• Blend the flour and turmeric with the remaining vinegar and stir into the vegetable mixture.
• Bring to the boil and simmer for another 2 minutes.
• Spoon into hot sterilised jars.
• Fill to the top and seal with sterilised lids.
• Makes about 1 1/2 litres of pickles.

CHEESE & PICCALILLI TART

Steps:

• First, make the pastry. Put the flour in the bowl of a food processor. Add the butter, yeast extract and a good pinch of salt. Whizz until you have a crumbly mixture that starts to clump. Add 1 tbsp water at a time, whizzing the mixture as you do (we used 2 tbsp water in total). As soon as the dough comes together, stop the processor and don't add more water.
• Tip the dough out onto a work surface and lightly roll out to the thickness of a £1 coin. Wrap and chill for 30 mins.
• Remove the dough from the fridge, then roll out on a lightly floured work surface until large enough to line a 20cm fluted (4cm high), loose-bottomed tart tin, with some overhang. Carefully use the rolling pin to lift the dough up and lay it into the base of the tin. Use your hands to encourage the pastry into the base and up the side of the tin, gently pushing it into the fluted edges. Leave any excess overhanging the rim. Put in the freezer for 15 mins and heat the oven to 180C/160C fan/gas 4 with a baking tray on the middle shelf.
• Remove the pastry case from the freezer and prick the base all over with a fork. Line the inside of the case with a sheet of scrunched-up baking parchment, pressing it into the base and up the side. Pour in baking beans or dried rice or lentils to weigh the parchment down.
• Bake on the hot tray in the oven for 25 mins, then remove the parchment and baking beans and trim off the excess pastry using a small serrated knife. Return to the tray in the oven and bake for another 10 mins. Meanwhile, mix the eggs and the milk together in a jug with some seasoning until combined.
• Remove the tart case from the oven and transfer to a wire rack. Spread the piccalilli over the base, then sprinkle over the cheese and carefully pour over the egg mixture. Sprinkle with the onion seeds.
• Return the tart to the baking tray in the oven for 30 mins until the filling is set with a slight wobble in the centre. Leave to cool completely in the tin. Chill until cold, then cut into wedges to serve. Will keep chilled for up to three days.

CHOW CHOW RELISH ( AKA PICCALILLI )

Steps:

• Using a food processor, coarsely chop all vegetables Combine vegetables and canning salt. Cover and let stand overnight. Drain well , rinse, and drain again
• Mix canning brine ingredients. Simmer brine for 20 minutes Remove pickling spice bag.
• Add chopped vegetables and simmer another 10 minutes. Pack into hot sterilized jars to within 1/2 inch of top Water bath for 10 minutes.

AUTUMN PICCALILLI WITH PEAR

Steps:

• In a bowl, mix together the vegetables, pears and salt with 2 litres of cold water, then cover and leave overnight.
• The next day, drain the brine from the vegetables, rinse briefly, then tip into a large saucepan with the vinegar, ginger, coriander seeds, mustard seeds and sugar. Bring to the boil and simmer for 8-10 mins until the veg is just tender but still with a little bite. Drain the vegetables, reserving the liquid, and set aside while you make the sweet mustard sauce.
• In a large bowl, stir together the cornflour, mustard powder and turmeric, then gradually pour in the hot vinegar while whisking, until you have a lump-free, thin yellow sauce. Return it to the saucepan and bubble over a low heat, stirring constantly, for 4 mins until smooth and thickened. Stir in the veg and spoon into five sterilised 500ml jars while hot, then seal. Once cool, enjoy straight away, or store in a cool, dark cupboard for 2-3 months. Refrigerate once opened.

PICCALILLI

Steps:

• 1. Soak the vegetables in brine using 100g of salt for each pint of water for 24 hours then remove and refresh in running cold water 2. Mix the turmeric, mustard, ginger, sugar and vinegar together in the saucepan to make the pickling liquor. 3. Bring to the boil, add the vegetables and cook for approximately 5-10 minutes. 4. Ensure the vegetables are still crunchy. Strain the vegetables and put to one side. 5. Thicken the liquor with the cornflower. 6. Place the vegetables in a sterilised jar and pour the liquor over. 7. Cover and leave for 2 months to mature. 8. Enjoy! This quantity will make 2 jars of delicious piccalilli.

PICCALILLI

Steps:

• Sprinkle salt over the chopped tomatoes and let stand overnight.
• Drain in colander.
• Add horseradish, spices and sugar and enough vinegar to cover.
• Bring to a boil and cook for 20 minutes.
• Fill sterilized jars and seal.